Friday, November 30, 2012
Banana Pudding Cake
1-2 small ripe bananas
1 package yellow cake mix
1 package banana cream or vanilla instant pudding
1 cup water
1/4 cup oil
1/2 cup chopped nuts
Slice bananas into large mixer bowl, beat until well mashed. Add remaining ingredients. Blend, then beat at medium speed with electric mixer for 2 minutes. Poue into well greased and floured Bundt pan. Bake 350 degrees F for 60 to 70 minutes. Cool in pan at least 15 minutes. Sprinkle with confectioners' sugar.
Thursday, November 29, 2012
Brown Sugar Fudge
2/3 cup evaporated milk
2 cups firmly packed brown sugar
3/4 cup cut into chunks unsalted butter
1/4 teaspoon salt
1 teaspoon vanilla
1 3/4 cups powdered sugar
1 cup toasted walnuts optional
In a heavy medium-sized pot, bring first four ingredients to a boil over medium-high heat, stirring constantly. Reduce heat to low and stir frequently until a candy thermometer reads 240 degrees F, about 20-30 minutes.
Pour into a metal bowl (a plastic one will melt) and add vanilla. Beat with electric mixer at medium speed. Add powdered sugar slowly and continue beating until fudge is thick and smooth, about 3-4 minutes.
Add walnuts and stir with spoon. Spread in an ungreased 8 inch square pan; refrigerate uncovered for about 30 minutes. Cut into small squares before serving.
Wednesday, November 28, 2012
Robyn's Chicken Salad
1 seasoned with SeasonAll, Garlic & Montreal Chicken seasoning, shredded whole chicken
1 shredded Vidalia onion
1 tablespoon ranch salad dressing
1 tablespoon parsley
1 tablespoon vinegar
2 tablespoons granulated garlic
1 tablespoon shredded bacon
1 tablespoon black pepper
1 teaspoon salt
2 1/2 cups mayonnaise approximately
Refrigerate until serving.
Monday, November 26, 2012
Black Forest Cake
2 (20-ounce) cans undrained tart pitted cherries
1 cup granulated sugar
1/4 cup cornstarch
1 1/2 teaspoons vanilla extract
2 (9-inch) eachs baked and cooled chocolate cake layers
3 cups cold whipping cream
1/3 cup confectioners' sugar
1. Drain cherries, reserving 1/2 cup juice. Combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir.
2. Split each cake layer in half horizontally. Crumble one half layer, set aside.
3. Beat cold whipping cream and the confectioners' sugar in large bowl with an electric mixer set at high speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for decorative piping.
4. Place one cake layer on serving plate. Spread with 1 cup whipped cream; top with 3/4 cup cherry topping; top with third cake layer.
5. Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.
6. Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake.
Sunday, November 25, 2012
Cheesy Ranch Potato Bake
4 pounds cut into 1/4 inch cubes russet potatoes
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
6 tablespoons cubed butter
1 (8-ounce) package shredded Colby Monterey Jack Cheese blend
1 (8-ounce) bottle ranch salad dressing
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place the potatoes in the baking dish. Season with chili powder, salt and pepper. Evenly distribute the butter over the potatoes.
3. Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.
Thursday, November 22, 2012
Mom's Delicious Oyster Corn Bread Dressing
1 peeled and cubed sweet potato
2 (8-ounce) packages dry corn bread mix
1 (16-ounce) package ground spicy pork sausage
3 tablespoons butter
1 stalk chopped celery
1 bunch chopped green onion
1 chopped large onion
1/4 bunch chopped fresh parsley
2 (8-ounce) cans oysters liquid reserved
1. Place sweet potato in a medium saucepan with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender. Drain, mash and set aside.
2. Prepare dry corn bread mix according to package directions. Crumble, and set aside.
3. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
4. Melt butter in the skillet over medium heat, and stir in celery, green onions, onion, and parsley. Cook and stir until tender, about 10 minutes.
5. Return cooked sausage to skillet, and mix in oysters and their reserved liquid. Allow oysters to cook about 5 minutes before stirring in crumbled cornbread and mashed sweet potato.
Wednesday, November 21, 2012
Tuesday, November 20, 2012
Hershey's Harvest Candy Candle Wreath
1 piece 9x13 florist foam
2 8 to 10 inch candles
U-shaped craft pins
Artificial ivy or other greens
Green 18-gauge craft wire
HERSHEY'S KISSES Milk Chocolates harvest foils
YORK small Peppermint Patties harvest foils
ROLO Caramels in Milk Chocolate harvest foils
Reese's Peanut Butter Cup Miniatures harvest foils
1. Cut foam in half. Push a candle into center of each foam piece. Cover each half with moss, pinning in place with craft pins.
2. Insert different lengths of craft wire into candies. Insert into foam.
Robyn's Apple-Cranberry Sausage Stuffing
1 loaf cubed white bread
1 1/2 cups prebaked, crumbled cornbread
1/2 chopped large green pepper
1 bunch chopped celery with leaves
2 cloves shaved garlic
1 pound loose sausage
4-5 stalks chopped green onions
1 stick melted butter
1/4 cup dried cranberries
2 chopped medium red delicious apples
salt and pepper to taste
Mix and put in casserole on 375 degrees F for 25-30 minutes.